When the ancient Polynesians invented surfing, they often used a paddle to help them navigate. Fast-forward a few millennia, and Stand-Up Paddleboarding, or SUP, finds itself trendy again. Part of its increasing popularity is that standing upright allows surfers to spot waves more easily and thus catch more of them, multiplying the fun factor. Paddling back to the wave becomes less of a strain as well. The ability to cruise along on flat inland water, surveying the sights, is another advantage. Finally, its a good core workout. If youre sold on the idea, schedule an intro SUP lesson, free with board and paddle rental, and you may find yourself riding the waves like a Polynesian king.More

Many of us remember coming home from our elementary schools with freshly glazed pinchpots, cups, or whatever else our young imaginations could conjure up. Saturday mornings at the Randall Museum can bring that memory back, or create a new one for the youngsters. Ceramics make great gifts — especially on Mothers' and Fathers' Day. Hop on board for the Randall's once-weekly class, and for $6 and two weeks to have your work fired and glazed, you'll have all the materials you need.More

It's the year 2053, and the quintessential California wine isn't Napa Cabernet. It's skin-fermented Roussanne from the Sierra Foothills. Or Alvarelhão from Lodi. Or maybe it's Refosco that won out in the Napa Valley.

Far-fetched? Maybe. Impossible? Certainly not, thanks to an emerging cohort of Northern California winemakers re-approaching this industry and land with an experimental spirit similar to that of Napa in the 1960s and '70s. Half a century ago, Napa was a veritable wild west — a hotbed of untapped potential, untouched vineyard sites, and brand-new technological developments (with few, if any, day spas). Winemaking was trial and error, spurred on by a thrilling inkling that anything was possible here.

You could call today's movement the second coming. These "renegade" winemakers are turning out tiny batches of exploratory wines using offbeat methods, esoteric varieties, or both. They tend to be hands-off and low-fi, conducting research with insatiable curiosity: "I wonder what would happen if ..." The goal isn't novelty for its own sake; it's a better understanding of what's possible and an enthusiastic embrace of California's beautiful diversity.

Production in the following instances is often minuscule; just a couple hundred cases is typical. Which makes us extra-lucky in the Bay Area: Many of these wines won't make it out of the state, but they're enthusiastically supported by and stocked at great local shops and restaurants.

Because these wines are produced in such small quantities, we recommend checking the winery websites for availability — many do not have tasting rooms that offer tastings even by appointment, though they all have mailing lists where you can sign up to be among the first to know of any new batches.

Broc CellarsChris Brockway makes your "classic" Zinfandel and Cabernet Franc, but his esoteric Valdiguié and Counoise are equally worth seeking out. Brockaway sources his fruit from sustainable, organic or biodynamic vineyards throughout Northern California, then he makes his wines out of a low-tech facility in Berkeley. He plays with all native yeasts, minimal sulfur, and techniques like carbonic maceration, where fermentation begins inside the grape itself before crushing. broccellars.com.

Donkey and GoatJust around the corner from Broc, Berkeley's Donkey and Goat Winery belongs to husband-and-wife team Jared and Tracey Brandt. The two are steadfast supporters of "natural" winemaking: They use only native yeasts for fermentation, no additives, little or no sulfur, no machines for crushing the grapes, and no new oak. Ever. Their lineup includes a classic Anderson Valley Pinot Noir juxtaposed with a gorgeously golden, skin-fermented "Stone Crusher" Roussanne whose texture packs an incredible, chalky grip. donkeyandgoat.com.

Forlorn HopeEvery label of Forlorn Hope wine is baptized with the designation, "Another rare creature." It's an apt description: Winemaker Matthew Rorick works with some of the most unusual grape varieties you could dream of finding in California: things like Alvarelhão (a Portuguese variety), St. Laurent (typically Austrian) or Torrontes (Argentinian). He likes to ask them, "What do you want to become?" Then he lets the fermentations go their own way. The results tend to be exotic and very rare. forlornhopewines.com.

La Clarine FarmSettled 2,600 feet into the Sierra Foothills, Hank Beckmeyer lives in harmony with his vines — and birds, bees, goats, and weeds. Inspired by the Japanese rice farmer Masanobu Fukuoka, Beckmeyer promotes a total ecosystem with his "don't do anything unnecessary" approach. In the winery, he lets the fermentations and aging go at their own pace, believing that even "faults" can work themselves into natural beauty with patience. Wines like his "Piedi Grandi" (Nebbiolo with Syrah and Mourvèdre) or "Home Vineyard" red (Tempranillo with Grenache and Tannat) help make his point. laclarinefarm.com.

MatthiassonSteve Matthiasson is one of the most sought-after vineyard managers in Napa, a viticultural whiz kid working with a roster of elite Napa Valley clients. But in his backyard, Matthiasson minds the quirky likes of Ribolla Gialla and the only Refosco grapes you'll find in Northern California. (They make roughly 30 cases worth of wine a year.) He tends to pick earlier than his neighbors deem wise, then he lets his two young sons stomp the grapes that he and his wife make into agile, savory wines perfect for the dinner table. matthiasson.com.

Salinia and the Natural Process AllianceWhat do Klean Kanteens, you, and Sonoma Pinot Gris have in common? Winemaker Kevin Kelley considers all of you an integral part of the Natural Process Alliance, his line of biodynamic wines. The NPA mimics the milkman concept, delivering wine bottled in reusable, refillable Klean Kanteens. For special occasions, Kelley's tiny batches of Salinia Syrah are worth a splurge, and anyone into sour beers will flip for his "25 Reasons" sparkling Sauvignon Blanc. salinia.com, naturalprocessalliance.com.

The Scholium ProjectAbe Schoener used to be a Greek philosophy professor (Scholium comes from the Greek word for "scholar"). Knowing this helps you better understand his winemaking approach, which is full of wonder and lots of questions. Schoener has been crafting experimental wines like his wildly textural, skin-fermented "Prince in His Caves" Sauvignon Blanc and fiercely powerful "Gardens of Babylon" red blend from underdog vineyards for the last decade. Take note: Knowing that you liked one vintage of a wine does not guarantee you will recognize the next, only that it will be a great adventure. scholiumwines.com

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Sub Pop recording artists 'clipping.' brought their brand of noise-driven experimental hip hop to the closing night of 2016's San Francisco Electronic Music Fest this past Sunday. The packed Brava Theater hosted an initially seated crowd that ended the night jumping and dancing against the front of the stage. The trio performed a set focused on their recently released Sci-Fi Horror concept album, 'Splendor & Misery', then delved into their dancier and more aggressive back catalogue, and recent single 'Wriggle'.
Opening performances included local experimental electronic duo 'Tujurikkuja' and computer music artist 'Madalyn Merkey.'"